Oven Roasted Sweet Potato and Golden Beet Salad
Ingredients
-
1
large
sweet potato, roasted and cooled
-
8
small
golden beets, roasted and cooled
-
½
radicchio, shredded
-
1
rib
celery, thinly sliced
-
½
cup
fresh parsley, chopped
-
40
g
toasted hazelnuts, chopped
-
2
tbsp
pumpkin seeds
-
1
tbsp
extra virgin olive oil
-
1
tsp
unpasteurized honey
-
½
tsp
salt
-
¼
tsp
black pepper
Instructions
- Preheat the oven to 400°F.
- Wash the beets and sweet potato, cut the ends off the beets and slice both the beets and sweet potato into four pieces.
- Place the vegetables in a roasting pan, add ¼ cup of water, cover with foil, and bake for 30 to 35 minutes until fork tender.
- Let the vegetables cool, then refrigerate overnight.
- On the day of serving, remove the vegetables from the fridge, peel the skin off, and cut them into 1" to 1½" pieces.
- Transfer the pieces to a large mixing bowl and add the remaining ingredients.
- Gently toss everything to combine and serve immediately or let it chill in the fridge for a few hours to develop flavors.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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